Sardinian goat

SardINIaN GOAT

INTRODUCTION

Sardinian goat will reveal the very best of the island’s cuisine, with a second course that is so tasty and tempting that just one mouthful will be enough to win everyone over. The long marinating time needed to get rid of the wild taste of the meat means that, for a perfect result, start preparing it the evening before or early in the morning, then bake it in the oven.

The use of goat’s milk butter makes the meat even more tender and delicious, and you can serve your goat with vegetables or baked potatoes, depending on your taste and on the occasion.

PROCEDURE
STEP 1

To prepare Sardinian goat, start by carefully washing the goat in water and vinegar. Dry it, brush it liberally with oil and wrap it in film to marinate for at least 10 hours.

STEP 2

Chop and mix the juniper, rosemary, sage and bay, then add ground rock salt and black pepper. Use a sharp knife to make some cuts in the meat, then fill them with the aromatic mixture you have just prepared.

STEP 3

Place the goat on a greased baking tray and spread butter all over its surface, then bake in the pre-heated oven at 200° for one hour.

STEP 4

Midway through cooking, open the oven and wet the goat with some of its own gravy to ensure the meat remains tender.

STEP 5

After one hour, remove the goat from the oven, let it cool for 5 minutes, then cut it into pieces and serve.

burro di capra

Goat Butter

FATTORIE GIRAU

SCOPRI

ingredientS FOR 6 peOPLe
  • Goat1,8 kg
  • Vinegar200 ml
  • Fattorie Girau goat butter60 g
  • Rock salt15 g
  • Black pepper grains10 g
  • Juniper grains10 g
  • Rosemary12 g
  • Sage12 g
  • Bay leaves10 g
  • Extra virgin olive oil50 ml
  • Salt10 g
  • Pepper grains8 g

OTHER SECOND COURSES RECIPES

eels panada

Baked oyster mushrooms

Sardinian style aubergines

Bombas

Lamb meatloaf

Coietas